|12 ounces||Boneless pork top loin, trimmed|
|Pink, green and black peppercorns, cracked|
Trim fat and sinew from pork tenderloin; cross-cut into slices about ¾" thick.
Press a generous amount of pepper into each side of the meat. Heat Grill (pan or outdoor). Cook about 6 min at most per side. Remove from heat and let stand for about 4 minutes. Slice diagonally into slivers. Pieces that are too pink, place in pan with potatoes, cover, vent cover and 'steam' for about 1 minute.
Plate: Serve potatoes on warmed plates. Distribute sliced meat on top.
Ladle sauce or near the meat. Garnish with fresh rosemary sprig (from potato recipe; which see).
menu: grilled and peppered loin with sweet onion-rosemary sauce, served with warm new potatoes and caraway Salad of orange sections with banana slices on young spinach; dress with fresh orange juice, honey and a little dijon, to taste.
Dallas (1987) ISBN 1555841767 hanneman 6 Ap 1997 NOTES : Original idea called for loin of lamb, roasted in oven. Sauced and potatoed as described, except more oil and they used a demi-glace instead of the mushroom base. The real idea is the choice of flavors and how well they complimented. Memorable meal. Put two in the kitchen or do all the cutting ahead. And one on the grill.
Recipe by: idea from Dean Fearing, Mansion on Turtle Creek Cookbook Posted to Kitmailbox Digest by PATh <phannema@...> on Apr 11, 1997
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